Crystal River current., 1887-04-02
4ousgAouo HINTS.

| HOOSEHOCD HINTS.
Fur rugs, to be in the acme of fash
ion. must have the head, tail and feet
| of the beast on.
Colored cheese cloths produce charm
ing draperies at very small cost Fin
ish the edges of the curtain with fluffy
| tassels. ~f
Potato crust for meat pies is made
by adding one teacupful Of cream to
six large potatoes that have been boiled
| and mashed fine. Add flour enough to
roll, and little salt, and handle as lit
tie as possible.
Plain Pudding-Bread crumbs, put
into pie dish, with alternate layers OF
stewed apples and little sugar; when
baked, makes an. excellent pudding. the
juice of the apples making the bread
crumbs quite moist.
Drop Ginger Cookies-One cup each
of molasses and sour cream, one-half
cup of sugar, one egg one teaspoonful
each of soda, ginger and cinnamon, and
three heaping cups of flour. Drop in
spoonfuls on the dripping pan. Bake
quick.
Potato Balls-To each pint of finely
mashed or grated potato add one-half
teacup of butter, whites of two eggs;
make into small balls, after adding salt
TO taste. Dip each ball into sweet
cream, and then roll in cracker dust.
and bake until balls are delicate
brown.
Beef fritters are good for breakfast;
chop pieces of steak or cold roast beef
very fine. Make batter OF milk, flour
np,I a,,1 fl,n xrr;A =
Put lump of butter into q saucepan,
let it melt, then drop the batter into it
from a large spoon. Fry until brown;
season with pepper and salt and little
parsley.
Rec Pudding with Fruit-Swell the
rice, with very little milk, over the
fire; then mix fruit OF any kind with it
-currants, goose cherries scalded, pared
and quartered apples, raisins or black
currants, and, still better, red currant
jelly-with one egg to bind the rice;
boil it well and serve with powdered
cinnamon and sugar.
Broiled Spanish onions are relished
by many persons Peel the onions
carefully, cut them in rather thick
slices with a sharp knife and butter
them on both sides. Butter the wire
gridiron and broil the slices on both
sides. Be careful in removing the
slices not to disarrange the rings.
Serve with a maitre d'hotel sauce.
Fried Onions-H Having peeled the
onions, cut them in rings, and throw
them into enough very hot fat in the
frying pan to float them. If the fat is
kept in the right heat. the onions will
not require much attention while cook
ing. As soon as they are golden brown
take them out of the pan with a skim
mer. and throw them onto paper to ab-
sorb the grease.
Nut Candy-This will be easily made
when supply of hickory nuts has been
laid in. Take plate. well buttcred,
and spread on it about half u pint of
hickory nut kernels; then take pint of
maple molasses; boil it until it becomes
thick, and try it by dropping in some
cold water. When it hardens in the
water; pour it over the kernals and stir
up quick. s
Fruit Jumbles-One cup of butter.
two cups of sugar, three cups and half
of flour, half cup of milk, three eggs,
half a nutmeg grated. three teaspoon
fuls of baking powder, one cup of Eng
lish currants. Wash the fruit in Mt
least three waters before adding them
to the dough. Bake the jumbles in
broad. shallow tin. and mark off the
squares with . fork before baking.
Veal Suet Pudding Baked or Boiled)
Chop one-half pound of veal suet,
put it into quart of rich milk. set it
upon the fire, and. when pretty hot,
pour il upon eight ounces of bread
crumbs. and sugar to your taste; add
one-half pound Of currants. washed and
dried, and three well beaten eggs; put
it into Toured cloth or buttered dish,
and either boil or bake it in an hour.
Boiled Onions-Peel tile onions stand
ing over the fire, or throw them into
boiling water. as this will prevent their
hurting the eyes. Put them into plen-
ty of well-salted boiling water, and let
them boil gently for an hour and half
or two hours, or until SO tender that
they would easily mash up Drain them
and serve either plain, in gravy, or
over the fire.
Fried Chicken-Cut the chicken up
carefully, sever ng each joint; salt and
pepper and roll in flour; have three or
four tablespoonfuls-o of hot butter or lard
cover tightly and fry slowly for one
hour or longer. being careful to turn it
when the under side becomes q rich
brown; five minutes before taking from
the stove add one-fourth pint hot water.
cover tightly and let steam, take upon
hot platter, and make gravy as for 9th
er meat.
Boston Plum Pudding-One loaf of
bakers bread. cut in thin slices and but
tered; butter the pan we'll; put layer
OF bread and of raisins, little CHINA
mon. nutmeg and sugar; then layer
of buttered bread, and continue until
the pan is full; put milk enough around
it to soak it one night; cover it with a
plate to keep it down; before putting
it into the oven, beat into it from three
to seven eggs, according to the size of
the pudding, and add milk enough to